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1. Cranberries are preserved in the autumn by stirring with sugar for a couple of hours (allow ½ pound sugar to 1 pound berries).
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2. Fill into jars and cover.
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3. These will keep indefinitely if sound fruit is used and the sugar is stirred until dissolved.
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4. Serve with boiled rice.
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5. Cook this in plenty of fast-boiling water for 15 minutes; drain, dry and cool.
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6. Milk and/or cream may be served separately.
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